Beer O' Clock -- Illinois

Dang, these guys meet on Wednesday nights on C-U. I missed them. You guys know I would've gone. Looks like they have fun. I'm pretty sure they drink beer.

http://www.cubeerclub.com/html/history.htm

I don't have a lot this week. I've sort of found beer nirvana in Arrogant Bastard. My wife is heading to see family in Wisconsin in a few weeks. She'll pick up a case and I'll be set for awhile.

Benz is up and running. The prices for the Anchor products have risen dramatically, so I'll be skipping those there. But Benz's selection on everything, including snacky stuff, is tremendous. I'll be experimenting with the many, many scotches they carry. I did find Oberon there. I have friends who swear by the stuff. I'm not a big wheat guy, but I'll give it a whirl. I've also started to monkey with wines a little. I just have them in case a guest is interested. I'm just way into the beer.

I see that Yuengling has made its way into Georgia. That's the wrong direction for us, but I guess it could happen eventually.

I did pick up a bottle of Leinenkugel's Fireside Nut Brown Ale while putting together a six pack at Benz. I'm very, very intrigued.

From the article on Beeradvocate:

"Brewed in small, high-quality batches at Leinenkugel's brewery in Chippewa Falls, Wis., Leinenkugel's Fireside Nut Brown Lager is the perfect complement for holiday foods such as glazed hams, roasts, gravies, pies and pastries.

Fireside Nut Brown contains 4.9 percent alcohol by volume (ABV). It will be available during November and December where Leinenkugel's is sold in 6, 12 and 24-pack bottles and on draft."

Also, anybody ready for some Leinie's Nut Brown Sweet Potatoes?

Ingredients:

* 4 large sweet potatoes

* 1/4 cup Leinenkugel's Fireside Nut Brown

* 1/2 cup heavy cream

* 1 teaspoon olive oil

* 4 tablespoons brown sugar

* 3 tablespoons molasses

* 1/8 teaspoon salt

* 1/2 cup chopped candied walnuts to top

Directions:

1. Preheat the oven to 350° F.

2. Place the potatoes on a foil-lined baking sheet and bake for one hour or until tender.

3. Scoop the flesh into a bowl and discard the skins.

4. Add the beer, cream, olive oil, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth.

5. Add chopped candied walnuts to top potatoes.

6. Cover to keep warm or reheat before serving.

I might try to make this, but unfortunately, in my family, that'd be for an audience of one.

And reading farther down on BA's news items, I find the blending of two of my favorite things in the world: Beer and "Deadliest Catch." You guys know the show? It's on Discovery. It's about crab fishermen in the Bering Sea in Alaska. To the point, it's about the dangers and the interworkings of the crab boats during king and opilio crab seasons. It . . . is . . . awesome.

Rogue is putting out "Captain Sig's Deadliest Ale," an India red ale that Rogue describes as "Deep red in color, this ale starts off with a floral, slightly citrus hop nose, hop flavor soon fades into the malty backbone of this red ale."

If anyone out there sees this, please let me know where.

Alright, here's my recommend this week. Hard to find, sorry. I pick it up at Van's in East Dubuque, Ill. I think Iowa's screwy liquor laws scare North Coast Brewing's Old Rasputin Russian Imperial Stout out of Iowa.

These come in four packs. In East Dubuque, there around $8, which is a super duper bargain.

Rasputin rates an "outstanding" A on Beeradvocate and that's with 1,435 reviews. (BTW, I'm writing this in the afternoon before I leave for Champaign. I have three left in the fridge. They will be gone when I get home Sunday morning.)

This from Todd Alström, one of the Beeradvocate founders:

 "A freakin' evil looking 12 oz. bottle with a sketching of Rasputin and some Russian words (probably a hex on all who partake of the stout within).

Black as night, with a brown chunky head that seems to crawl, rather than stick, to the pint glass. A very impressive cascading effect when poured.

Highly roasted malt aromas and alcoholic to the nose.

Smooth, potent and espresso like with a high burnt malt and hop bitterness that finishes on the sweet side to say the least.

Very complex, and true to its style. Well worth the $3.00 (+/-) paid for the single bottle, and I'd definitely buy it again. Not a beer for the faint of heart, but rather barley wine lovers and chocolate fanatics."

For me, just what Todd said times 10. This has been one of my favorite since I stumbled on it last summer.